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The Making Of Another marrow


This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

The Making of Another Marrow. Take lamb's brains and clean them of their veins; then take tender meat, such as lamb's shoulder, and pound it fine in the stone (mortar); mix it with the cleaned brains, insert into intestines and cook them; then take them out and sprinkle them with powdered sugar, and if you add almonds or crushed nuts at the beginning, it is better.

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